Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1887-06-09
FARM NOTES.
Pedigree is not All.

FARM NOTES.
Pedigree is not All.
It is not enough TO mate animals of
good pedigree and high merit; the same
extra feed care. shelter. and drink that
to the improvement of
their ancestors, must be given to them.
An understanding of this would save
loss and veXatiOn. and remove the
chief obstacle in the way of the uni
versal use Of improved, pure bred ami
mails. The stockman purchases q pure
bred animal of high individual merit,
and thinking that this selection is all
that is necessary, gives this animal and
its offspring the same food, care and
shelter that he has been giving to
scrubs. OF course the pure bred ami
NAL degenerates under such conditions,
and its offspring are yet inferior to it.
There is bitter disappointment. The
breeder is denounced as q fraud or
pure-bred stock as n sham. In either
case there is return TO the breeding OF
the old scrub stock, and the best inter-
est of stock raising in that neighbOr-
hood has an enemy. The practices of
the great breeders show the Importance
of selection in breeding they show with
equal force the value of favorable en-
virOnment. Neither judicious selec-
ton nor proper care can be wisely neg
lected.
BUTTER-MAKING NOW AND THEN
No branch of rural industry has met
with greater change in its processes
during the last twenty years than but
ter making. Then the milk was set i'll
shallow pans upon pantry shelves i'll
the cellar, OF in rare cases in q properly
constructed milk-hOuse. The dash
churn was almost universally in use,
even when dOg-pOwer was employed.
The process of churning was continued
until the butter was gathered in mass
which was then lifted from the chum
TO a huge wooden bowl, and the Subse-
quent working and sailing were lahOri-
Gus and damaging to the texture of the
product. The introduction Of improv-
ed creamers and churns has changed
all that by means Of the former, the
milk is set in deep cans. cut off from all
contact with the outside atmosphere
and any possible odors or impurities.
In the modern churns the butter is sep
Grated from the other constituents of
the cream without breaking the glob-
ules, and the process is arrested while
it is in the granular stage. The butter
milk is easily drawn off. and most,of
the subsequent working and sailing are
done in a churn. 1t is easier and
cheaper to make uniformly good butter
by the modern processes than it was to
make tolerable butter by the old and
unscientific methods.
When should Wheat be cut.
The best time to cut wheat is a point
of great importance to the farmer.
The exceptionally high price of Mime
sofa wheat in our markets is largely due
to the dry atmosphere of Tie section in
which 1t grows. The most valuable
constituents of grain of wheat are
gluten. starch. and a small amount of
phosphates Gluten forms flesh; starch
is heat producer and forms fat. The
per cent. of gluten varies in different
kinds OF wheat. Ohio wheat contains
from ten to fifteen per cent, While starch
may constitute from fifty TO sixty per
cent. of the kernel Gluten is more nu-
tlitious than starch, its composition
more nearly resembling the muscular
tissue of animals.
Aside from the value Of gluten as
food it has valuable properties in COM
bination with starch for making bread.
What containing small amount OF
gluten is softer and will make much
winter flour, for the gluten imparts a
yellowish shade. But if flour contains
too little gluten it will not rise, even il
yeast be added. Gluten Qike glue,
forms, with water. a tenacious paste sc
that when fermentive action begins IN
the dough, the gluten forms cell a.
| round the carbonic acid gas, and retains
it, causinIthe dough to rise. When ba-
ked such bread is very light and sweet
| though not SO white as when gluten is
present. Many farmers are induced tt
| cut their wheat too soon, because the
kernel remains large and plump, from
| the moisture contained in the starch
| Wheat containing large amount OF
gluten readily yields its moisture, but
will be far more valuable as food.
| Repeated experiments have failed tC
show any increase, either of starch OF
| gluten, from day to-day after wheat has
been cut The only rule we can sug
gest, which may apply to all varieties
is this: delay cutting as long as compa
tible with avoiding waste in handling
! When cut secure it as promptly and a
perfectly as possible. To make tn,
best bread, good sound, glutinous va
riety of wheat must be sown on sound
dry land; it must get fully ripe befor
IL is harvested. be secured withou
damage, and must be properly ground
The country School and the farmers Boy.
The country school is preeminentl.
the farmers school. In it the grea
majority of the farmers of to-day re
lceived their education, and in it tn
great majority of those of the mex
generation will receive the whole o
their schooling.
Is the country school doing what j
should for the farmers boyp Is
giving to the boy who will remain OF
the farm that kind of an education
(which will be the best preparation 70
life's work.
What is an education for? VIII
should a boy spend so much time i
the schooI-rOomY The purpose of
boys education is to fit him for hi
work. whatever that may be. The edit
cation given in q country school ough
then to fit the boy TO be a successft
farmer for that is Go be the profession
of most country school-boys.